Today I smoked a bunch of cheese .Gouda ,Pepper Jack and Cheddar . This is not about the cheese ,this is about how it was done . I used the Masterbuilt Electric Cold smoker ,yes the very same smoke generator that a lot of people are saying will increase temps in the MES. On this website I read where someone was talking about loading up the Masterbuilt cold smoker,getting it smoking and switching off the power . He also mentioned pulling out the lower ash tray . Well I wish I could remember who it was that came up with the idea because I would like to thank him . I always liked the way the cold smoker worked on just regular cooking .I would use everything from chips,pellets,split chunks and broken up lump charcoal with great success . what I did today worked unbelievable .Started it smoking ,shut off power pulled ash tray pushed in to side of smoker and last but not least put a small pumpkin fan (with an inline rheostat to control fan speed) in front of cold smoker blowing into opening for tray . Outside air temp was 48 degrees inside MES held at 48 degrees up until a couple hours later when sun came around and was shinning on MES bringing temp to a high of 70 . Perfect smoke throughout the entire smoke , TBS to the max. Cold smoker was loaded with Pecan chips, Little chief Apple shavings and Lumberjack Hickory cherry oak blend. Of course I was not able to sample cheese,need to let it sit for about three weeks but color and smell says it will be excellent . Vacuum packed cheese and in the refrigerator it went . Temp measurements were maverick et-732
Tried to get picture of smoke ,I think you might be able to see no billowing white or dark stuff going on.
Tried to get picture of smoke ,I think you might be able to see no billowing white or dark stuff going on.
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